Stir fried chicken 201112063 Kim Dong Won ( K )

Ingredients

1 tablespoon peanut oil

2 to 3 cloves garlic, minced

1 tablespoon minced fresh ginger

1 pound boneless, skinless chicken breasts, cut into strips

1 medium onion, diced

2 cups sliced carrots

1 red bell pepper, seeded and sliced into thin strips

2 cups sugar snap peas

1 (15-ounce) can baby corn, drained

2 cups broccoli florets

1/4 cup reduced-sodium soy sauce

2 teaspoons cornstarch

1 cup reduced-sodium chicken broth

Method

Heat oil in a wok or large skillet over medium-high heat.

Add garlic and ginger and cook 1 minute.

Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.

Add onions, carrots, and peppers and cook 1 minute.

Add snap peas, corn and broccoli and cook 2 minutes.

Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.

Dissolve cornstarch in chicken broth in a small bowl and add to wok.

Simmer 2 minutes, until sauce thickens.